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Old 02-25-2013, 12:07 PM   #31
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If you own a KA I would strongly suggest you invest in the food grinder. Aside from grinding your own lamb, you can grind anything that you buy already ground. The cost of labor in the grinding is included in the final price. You can buy lamb shoulders, cut it from the bone and grind it. Around here lamb shoulder is the cheapest of the lamb cuts. Compare the cost of ground lamb to the cost of lamb shoulders. Sometimes they are mostly fatty. So I put the purchase off for another day when they are looking better. They are what I buy for lamb stew.
Lamb, as a rule, is expensive here. I do have a meat grinder, but finding lamb can be tricky.
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Old 02-25-2013, 11:15 PM   #32
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Lamb, as a rule, is expensive here. I do have a meat grinder, but finding lamb can be tricky.
Agreed, usually all I can find is lamb chops and they are tiny! Around Christmas and Easter I can find a Leg of lamb...but the price, YIKES! And I would be the only one eating it...

When I made the meatballs with lamb, I had gotten lucky and found a package of "day old" boneless chops and ground them myself.
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Old 02-26-2013, 12:24 AM   #33
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Gee, I can find lamb at my butcher's almost all the time. And there is another meat shop withing walking distance from me that always seems to have lamb. I don't buy it that often, but when I want it I can find it at a reasonable price. Shoulder chops are usually between 3 and 4.99 a pound. Sometimes even a dollar less. This week they are $4.99. Towards the end of next month, the price will drop a lot. Easter!
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Old 02-26-2013, 06:41 AM   #34
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Agreed, usually all I can find is lamb chops and they are tiny! Around Christmas and Easter I can find a Leg of lamb...but the price, YIKES! And I would be the only one eating it...

When I made the meatballs with lamb, I had gotten lucky and found a package of "day old" boneless chops and ground them myself.
My lamb producer pays $8/lb to get the lamb processed, so the ground lamb is a good deal. The other cuts of lamb are VERY expensive--$14-20/lb. I checked on raising a lamb....the price to process minus the cost of feed equaled a negative option. Lucky folks who can buy lamb cheap. Here, it is a "luxury" meat.
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Old 02-26-2013, 07:37 AM   #35
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My lamb producer pays $8/lb to get the lamb processed, so the ground lamb is a good deal. The other cuts of lamb are VERY expensive--$14-20/lb. I checked on raising a lamb....the price to process minus the cost of feed equaled a negative option. Lucky folks who can buy lamb cheap. Here, it is a "luxury" meat.
Most of our lamb comes from NZ and Australia. We don't get American lamb until spring time. So we have a steady supply. You would think that Canada would be able to get lamb from NZ and Australia before they would ship it to the U.S. All three countries are members of the Commonwealth.
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Old 02-26-2013, 09:14 AM   #36
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Most of our lamb comes from NZ and Australia. We don't get American lamb until spring time. So we have a steady supply. You would think that Canada would be able to get lamb from NZ and Australia before they would ship it to the U.S. All three countries are members of the Commonwealth.
Political affiliation has nothing to do with it. If the market in the U.S. is larger, lamb producers will export here. And remember you're in a large city, Addie. Bigger market = more choices.
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Old 02-26-2013, 09:46 AM   #37
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I did a very nice variation of this recipe using a nice lamb chop ($3.40) yesterday. My camera batteries died--so I didn't get any pics, but I marinated the chop using the herbs and spices, EVOO and some red wine vinegar, broiled it, topped it with the lemon sauce (made with Meyer lemon juice-fresh) and some Greek yogurt to which I added garlic, mint, and Meyer lemon juice.It was delicious with a side of wild rice and arugula.
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Old 02-26-2013, 10:30 AM   #38
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Political affiliation has nothing to do with it. If the market in the U.S. is larger, lamb producers will export here. And remember you're in a large city, Addie. Bigger market = more choices.
We do have a very large Greek population. Therefore, more lamb is eaten. Boston is the closest port to Europe and more immigrants now come through here than NY. We had our own "Ellis Island" up to the 60's. They just tore the building down this past year.

At this moment I can't think of any meat we can't get here. Including even sweetbreads. Very popular amongst the immigrants. Did you know that the U.S. slaughter houses ship the cows eyeballs to Italy? They are considered a delicacy there. The Italians here can place special orders for them.
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Old 02-26-2013, 04:59 PM   #39
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I did a very nice variation of this recipe using a nice lamb chop ($3.40) yesterday. My camera batteries died--so I didn't get any pics, but I marinated the chop using the herbs and spices, EVOO and some red wine vinegar, broiled it, topped it with the lemon sauce (made with Meyer lemon juice-fresh) and some Greek yogurt to which I added garlic, mint, and Meyer lemon juice.It was delicious with a side of wild rice and arugula.
This sounds really good too CWS and I'm anxious to try it.

Unfortunately, it's my right foot that got broken and I can't drive so I sent Steve out to hunt for lamb. I told him he wouldn't need a gun but it turns out he could have used one because of the highway robbery with the price of the ground lamb he found. It's gone up 3 dollars per pound to $8.00 lb...YKIES. I don't have a meat grinder, and no need for a Kitchen Aid mixer. I used to have my mom's old crank grinder, but threw it out long ago, so for now I'm stuck. I figure I can buy a lot of ground lamb for the price of a good electric meat grinder. Now if asparagus would just reflect spring pricing soon, I may be able to stand long enough to make my recipe again.
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Old 02-26-2013, 05:09 PM   #40
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This sounds really good too CWS and I'm anxious to try it.

Unfortunately, it's my right foot that got broken and I can't drive so I sent Steve out to hunt for lamb. I told him he wouldn't need a gun but it turns out he could have used one because of the highway robbery with the price of the ground lamb he found. It's gone up 3 dollars per pound to $8.00 lb...YKIES. I don't have a meat grinder, and no need for a Kitchen Aid mixer. I used to have my mom's old crank grinder, but threw it out long ago, so for now I'm stuck. I figure I can buy a lot of ground lamb for the price of a good electric meat grinder. Now if asparagus would just reflect spring pricing soon, I may be able to stand long enough to make my recipe again.
Do you have a food processor, Kayelle? It will do a passable meat grind, just make sure the meat's slightly frozen, cut into small chunks, and pulse (a lot), don't grind. Keep scraping.
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Greek Meatballs in Asparagus Lemon Sauce Because this is a recipe put together by inspiration of other recipes, and my own ideas, I think I can safely call it my own. It's [B]really[/B] delicious. 1 lb. ground lamb 1/3 cup long grain rice, uncooked 1/3 cup white onion, very finely chopped 1 clove garlic, minced 1 tsp. ground oregano, crushed between palms 2 tbsp. chopped fresh parsley 2 tbs. chopped fresh mint Salt and freshly ground pepper to taste 1 large egg 1/2 cup all-purpose flour 4 cups chicken broth (I use Swanson) 1 lb. fresh asparagus, trimmed and cut into 2 in. pieces For the sauce: 2 large eggs at room temp 2/3 cup fresh squeezed lemon juice (nothing else will do) Combine ground lamb, rice, onion, garlic, parsley, mint, oregano, salt, and pepper in a bowl. Add egg to mixture and mix well. Place flour in a shallow dish. With wet hands, shape into walnut-sized balls. Roll meatballs in flour and shake off excess. Heat four cups of the chicken broth in a Dutch oven or a deep large skillet until boiling. Carefully place the meatballs in a single layer on the bottom of the pot. Gently simmer covered, over low heat for 25 minutes. Remove the lid and add the asparagus while you make the sauce, being careful not to over cook. You want it cooked till just crisp tender. For the sauce: Using a whisk, beat the eggs in a medium bowl until frothy. Add plenty of salt, and white pepper. Slowly whisk in the lemon juice. Ladle one cup of the pot liquid little by little into egg-lemon mixture to temper the eggs. Remove pot from heat and slowly add egg-lemon mixture stirring gently. Heat over very low heat until sauce thickens and is heated through. Take care not to allow the sauce to boil or the eggs will curdle. Play music from Zorba the Greek, pour some white wine, and light some candles. Serve in flat soup bowls, with plenty of crusty rolls to dip in the [B]yummy [/B]lemon sauce. 3 stars 1 reviews
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